Ingredients for Low Cal Indian Yogurt And Spinach Salad
- Olive Oil
- Black Mustard Seeds
- Green Serrano Chilies
- 1 teaspoon garlic paste
- Spinach
- 1 cup plain yogurt
- ½ teaspoon salt (or to taste)
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How to Make Low Cal Indian Yogurt And Spinach Salad
- Heat 1 teaspoon of oil in a shallow frying pan over medium heat.
- Add 1 teaspoon of mustard seeds and fry until they begin to pop and crackle (about 30 seconds).
- Add 1-2 finely chopped green chilies (adjust to your spice preference). Stir-fry for 15 seconds.
- Add 2 cups of boiled and chopped spinach. Sauté for 2-3 minutes, until the spinach wilts and the oil begins to separate.
- Remove from heat and let the spinach mixture cool completely to room temperature.
- In a separate bowl, whisk together 1 cup of plain yogurt, 1 teaspoon of garlic paste, and ½ teaspoon of salt (or to taste).
- Gently fold the cooled spinach mixture into the yogurt.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro (optional). Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
39g
Fat
24g
Carbs
3g
